This is my 2nd beef curry recipe I'm adding .
This is hotter than the first recipe.

Serves 4
Prep time 10 minutes
Cook time 2 hours

I have previously posted a recipe for nann bread which goes amazingly with this recipe

Ingredients​

• 1 1/2 kg beef rump steak
• 1 tbs curry powder
• 1 tbs ground cumin
• 1 tbs ground coriander
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 4 red chillies small
• 3 garlic cloves crushed
• 1 onion cut into wedges large
• 400 g canned diced tomato
• 1/4 cup coconut milk
• 15 ml oil

Method​

1. Brown the steak and onions in a wok or frying pan for 3 minutes on medium to high heat. Add all the spices, garlic and chillies and cook for a further 1 minute or until fragrant.
2. Pour into an casserole pot.
3. Add the tomatoes and stir. Cook, covered, over low heat for at least 2 hours, stirring every 30 minutes or so.
4. Twenty minutes before serving, uncover, and stir in the coconut milk.

Serve with a side of rice and nann bread

NOTES​

Blade steak can also be used.
Chilli is optional.
I find that cooking this curry and eating it a couple of days later tastes even better.

 

[Catherines]

Blade steak used to be the meat of choice some time ago for curries. One doesn’t see it too often these days. And, yes, curries get tastier and hotter (spicier) if eaten a day or two later. Are those naans or pappadums in your picture?

 

[Suzanne rose]

Blade steak used to be the meat of choice some time ago for curries. One doesn’t see it too often these days. And, yes, curries get tastier and hotter (spicier) if eaten a day or two later. Are those naans or pappadums in your picture?

The are pappadums , it is hard to find blade steak although coles sells it, rump steak is available everywhere.
I have posted a recipe for nann bread which is the best

 

[Suzanne rose]

Blade steak used to be the meat of choice some time ago for curries. One doesn’t see it too often these days. And, yes, curries get tastier and hotter (spicier) if eaten a day or two later. Are those naans or pappadums in your picture?

Someone messaged me for Beef curry that's not too hot and someone else message me for a good beef curry , so I have posted 2

 

[Catherines]

Thanks, Suzanne rose. I came across from India in the ‘60s (I’m an Anglo-Indian & not an Indian by birth) so curries have always been part of my food. Like it relatively hot but definitely don’t like butter chicken or korma as to me they don’t have an interesting flavour and are too mild. I also find blade, chuck & gravy beef tastier & able to take slow cooking. Other meats can end up getting hard or tough.

 

[Luckyus]

This is my 2nd beef curry recipe I'm adding .
This is hotter than the first recipe.

Serves 4
Prep time 10 minutes
Cook time 2 hours

I have previously posted a recipe for nann bread which goes amazingly with this recipe
View attachment 30100

Ingredients​

• 1 1/2 kg beef rump steak
• 1 tbs curry powder
• 1 tbs ground cumin
• 1 tbs ground coriander
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 4 red chillies small
• 3 garlic cloves crushed
• 1 onion cut into wedges large
• 400 g canned diced tomato
• 1/4 cup coconut milk
• 15 ml oil

Method​

1. Brown the steak and onions in a wok or frying pan for 3 minutes on medium to high heat. Add all the spices, garlic and chillies and cook for a further 1 minute or until fragrant.
2. Pour into an casserole pot.
3. Add the tomatoes and stir. Cook, covered, over low heat for at least 2 hours, stirring every 30 minutes or so.
4. Twenty minutes before serving, uncover, and stir in the coconut milk.

Serve with a side of rice and nann bread

NOTES​

Blade steak can also be used.
Chilli is optional.
I find that cooking this curry and eating it a couple of days later tastes even better.

Unfortunately can no longer eat spicy food.

 

[Suzanne rose]

Unfortunately can no longer eat spicy food.

We cant either , I make these all these curries and the butter chicken one for my kids who are still at home

 

[Suzanne rose]

Thanks, Suzanne rose. I came across from India in the ‘60s (I’m an Anglo-Indian & not an Indian by birth) so curries have always been part of my food. Like it relatively hot but definitely don’t like butter chicken or korma as to me they don’t have an interesting flavour and are too mild. I also find blade, chuck & gravy beef tastier & able to take slow cooking. Other meats can end up getting hard or tough.

I've previously posted a butter chicken recipe that I make alot and my son and daughter who both love Indian food said it was better than the restaurants

 

[Macarj]

This is my 2nd beef curry recipe I'm adding .
This is hotter than the first recipe.

Serves 4
Prep time 10 minutes
Cook time 2 hours

I have previously posted a recipe for nann bread which goes amazingly with this recipe
View attachment 30100

Ingredients​

• 1 1/2 kg beef rump steak
• 1 tbs curry powder
• 1 tbs ground cumin
• 1 tbs ground coriander
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 4 red chillies small
• 3 garlic cloves crushed
• 1 onion cut into wedges large
• 400 g canned diced tomato
• 1/4 cup coconut milk
• 15 ml oil

Method​

1. Brown the steak and onions in a wok or frying pan for 3 minutes on medium to high heat. Add all the spices, garlic and chillies and cook for a further 1 minute or until fragrant.
2. Pour into an casserole pot.
3. Add the tomatoes and stir. Cook, covered, over low heat for at least 2 hours, stirring every 30 minutes or so.
4. Twenty minutes before serving, uncover, and stir in the coconut milk.

Serve with a side of rice and nann bread

NOTES​

Blade steak can also be used.
Chilli is optional.
I find that cooking this curry and eating it a couple of days later tastes even better.

I love a hot curry